Tender fish, buttery cabbage and crispy bacon, served in a Dijon cream sauce, create a sophisticated and satisfying taste sensation. A simple meal that tastes gourmet.
5 oz. bacon, cut into smaller pieces
1 yellow onion, finely chopped
1 garlic clove, finely chopped
1 oz. butter for frying
1½ cups heavy whipping cream
2 tbsp Dijon mustard
1½ lbs cod fillet or other sustainable white fish cut into portion-sized pieces
salt and ground black pepper
18 oz. green cabbage, shredded
1 small carrot, peel into strips
2 tbsp butter for frying
salt and pepper
2 tbsp fresh parsley, finely chopped
Recipe by Camilla Björklund
– Posted October 25, 2019 Test kitchen
RecipesMealsCod with creamy dijon sauce and crispy bacon
Fry the bacon in a pan on medium-high heat until crispy. Put aside on a plate. Leave the rendered fat in the pan.
Fry onion and garlic in butter in the same pan, until soft.
Add heavy cream and mustard. Mix and let it simmer for about 10 minutes until creamy. Season with salt and pepper to taste.
Season the fish with salt and pepper.
Place the fish in the frying pan and let simmer in the sauce on medium heat for 7-10 minutes, turning halfway through. Taste the sauce and add more seasoning if needed.
While the fish is simmering, in another large frying pan, melt the butter. Add the cabbage and carrot strips and sauté until tender.
To plate, place the fish on top of the cabbage and carrots, and cover with a generous serving of cream sauce. Garnish with bacon pieces and chopped parsley.